The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

BOIL FRENCH BEANS Slice up the beans and wash in cold water, put them into plenty of boiling water, seasoned with salt and a quarter of a teaspoonful of carbonate of soda; boil quickly without the lid for about ten minutes or a quarter of an hour. When soft, strain off and shake the water out thoroughly; put into a hot dish, and serve plainly or with melted butter. TO BOIL CAULIFLOWERS Soak the cauliflowers in plenty of salt and water, with the flower downwards, then cook, in plenty of boiling water seasoned with salt, putting the flower to the bottom of the saucepan. Keep uncovered all the time of cooking; take up with a slice and strain in a colander. Turn carefully into a vegetable dish, and serve with or without sauce. VEGETABLE MARROW * 1 Marrow--3d. * * 1/2 pint White Sauce * * Salt--2d. * * Total Cost--5d. * * Time--15 Minutes * Peel the marrow, take out the seeds, and cut it into small pieces; put into boiling water nicely seasoned with salt, and boil gently for about fifteen minutes. Take up with a slice and strain in a colander, place in a hot dish, and pour over the sauce. BEETROOT IN SAUCE * 3 Beetroots--2d. * * 1/2 pint White Sauce--2d. * * Total Cost--4d. * * Time--Two Hours * Wash the beetroots, but do not cut them; put them in cold water, and boil till they feel soft if pressed--the time depends upon the size; then take them up, peel and slice them. Make the sauce by directions given elsewhere. Put in the beetroot and simmer for about half an hour; dish the beets and pour the sauce over. It should be of a bright red colour. STEWED CABBAGE * 1 Cabbage--3d. * * Salt and Pepper * * 1 oz. Butter--1d. * * Total Cost--4d. * * Time--25 Minutes * Boil the cabbage as directed, and squeeze very dry; melt the butter in a saucepan, season with pepper, salt, and a drop or two of lemon juice. Put in the cabbage and cook